Fry the
onion softly in 2 tablespoons of olive oil for about 10-15 minutes till golden
brown. Then add garlic, leeks and celery, fry for another 5 minutes till the
leeks are really soft.

Add the
basmati rice, stir well and after 3 minutes deglaze with a splash of white
wine. Then add the stock and bring to the boil. Let it simmer for 15 minutes
till the rice is well done.

Wash
nettles and wild garlic and chop the wild garlic leaves roughly.

Add to the
soup and let them wilt for 5 minutes. You can roughly blend the soup with a
stick blender or leave it as it is. Season with freshly ground black pepper,
sea salt and a squeeze of lemon juice.

Over mij

Since november 2007 celiac disease has been diagnosed with me and did I start with the gluten-free diet and lifestyle. I'm very interested in health and food issues. And besides, I Love Cooking. I think cooking is creating. I'm not content with the gluten free range of products in the shops in Holland, so I make most of the food myself. I think gluten free food must be healthy, real food, but above all very tasty. Also non-celiacs must (and they do!) enjoy my food.
I am 50 years old and I live, together with my son, in Rotterdam, Holland.***
Sinds november 2007 is bij mij coeliakie geconstateerd en ben ik begonnen met een glutenvrij dieet. Ik ben erg geïnteresseerd in gezondheid en voeding. Daarnaast ben ik gek op koken. Ik ben niet tevreden over het aanbod van glutenvrije artikelen in de winkels, dus maak ik vrijwel alles zelf. Glutenvrij eten moet lekker zijn, gezond en ook voor niet-coeliakers aantrekkelijk zijn.